• 1 cup chopped onions
• 2 cups defatted chicken broth
• 1 teaspoon olive oil
• 2 teaspoons dried oregano
• 4 boneless skinless chicken breast halves
• 1 can (15 ounces) whole peeled tomatoes (with juice), chopped
• 1/2 cup crumbled feta cheese
• 2 cups cooked orzo

DIRECTIONS

1. In a 10″ no-stick skillet over medium-high heat, combine the onions, 1/4 cup of the broth and the oil; cook and stir for 5 minutes.
2. Add the oregano and chicken; brown for 3 minutes, turning once.
3. Add the tomatoes (with juice) and remaining 1 3/4 cups of broth; cover and bring to a boil.
4. Cook for 10 minutes, or until the chicken is no longer pink in the center.
5. Transfer the chicken to a plate and cover to keep warm.
6. Bring the sauce to a boil; cook and stir for 5 minutes, or until thick.
7. Add the feta and orzo; cook and stir for 1 minute, or until the cheese melts.
8. Add the chicken.
9. Enjoy!!!!!!